Barbecued Brisket
Cheryl Sutliff
ingredients
- 5-6 lb brisket
- Dry seasoning:
- 1/3 C Salt
- 1/3 C Chili Powder
- 2 1/2 Tbsp Mono-sodium Glutamate
- 1 1/2 Tbsp Black Pepper
- 1 Tbsp Garlic Powder
- Mop Sauce:
- 10 1/2 Oz Can Beef Consomme (or 2 dry pkgs)
- 1 1/3 C Water (1 C if using dry pkgs)
- 3/4 C Worcestershire Sauce (1/3 C)
- 1/3 C Cider Vinegar (1/4 C)
- 1/3 C Veg. Oil (1/4 C)
- 1 1/2 tsp Mono-sodium Glutamate (1 tsp Salt)
- 1 1/2 tsp Dry Mustard
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Tabasco Sauce
- 1 Bay Leaf
- 1 tsp Paprika
- Barbecue Sauce:
- 1 1/2 C Water
- 1 C ketchup
- 1/2 C Cider Vinegar
- 1/4 C Butter
- 3 Stalks Celery, Chopped
- 2 Tbsp Chopped Onion
- 1 tsp Sugar
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 Clove Garlic
- 3 Bay Leaves
directions
- 1
Combine dry ingredients coat brisket all sides. Place in shallow roasting pan and bake uncovered at 250° for 1 hour. Bring consomme’ & water to a boil. Add remaining ingredients. Remove from heat after 1 hour baking. Brush with mop sauce. Cover with foil return to oven Bake 7 hours longer.
- 2
Mix BBQ ingredients and bring to a boil. Simmer 15 min.
- 3
Place in grill (coals on opposite side) cover smoke for 2 hours. Turning brush with BBQ sauce
notes
Recipe from Lynn Sutliff I have used the basic idea of this recipe with deer roast.
Source: Cheryl Sutliff
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